Ready for a decadent pancake recipe that your family will love? Check out Hot Chocolate Pancakes with Raspberry Syrup. This recipe is perfect for a Valentine’s Day breakfast or anytime you want to make a special treat.
Our family is a bit nutso for pancakes and waffles. Check out our recipes for Cinnamon Pumpkin Waffles and Bekah’s Apple Pie Pancakes. We like to make big batches of pancakes or waffles for dinner, and then freeze the leftovers for the kids to pop in the microwave or toaster for a quick homemade breakfast or snack.
Typically Bekah is the pancake and waffle chef at our house, but she was working at Bronco Stadium, (read more about her culinary internship here) leaving me to my own devices. The kids have almost forgotten that I do indeed know how to cook, since Bekah has done most of the cooking for the last year or two. To any parents of younger ones who fear the teen years — don’t. I love parenting teenagers.
Our kids love chocolate chip pancakes. We were out of chocolate chips. (Shocking, I know, but who else sneaks a handful of chocolate chips from the freezer once in awhile? *Ahem*) I searched for a recipe for chocolate pancakes that used cocoa powder and came upon this recipe from Food Network.
I added the raspberry syrup for these pancakes because to me, chocolate and raspberry go together like — always.
- 3 cups all purpose flour
- 1 cup hot chocolate mix
- 2 tablespoons baking powder
- dash salt
- 2½ cups milk
- 1 stick butter, melted and cooled
- 4 T butter for skillet
- 4 large eggs
- 1 tsp vanilla extract
- 8 oz frozen raspberries
- ½ cup water
- ½ cup sugar
- 1 T cornstarch
- ¼ cup cold water
- For raspberry syrup: Begin syrup first. In a small saucepan, combine raspberries, ½ cup water and sugar and cook over low/medium heat. Stir occasionally. Simmer for 10 minutes.
- If desired, strain through a mesh sieve to remove seeds. Return to pot.
- In a separate small bowl, combine corn starch with ¼ cup cold water.
- Add corn starch mixture to raspberry sauce and cook until thick and bubbly.
- Remove from heat until ready to serve.
- For pancakes: In a large bowl, whisk together flour, hot chocolate mix, baking powder, and salt.
- In a separate medium bowl, mix milk, melted butter, eggs, and vanilla.
- Pour wet ingredients into dry and mix only until combined. (It's ok if there are still some lumps.)
- Heat a large non-stick skillet or griddle to medium heat.
- Add 1 T butter. When melted, pour batter by ¼ cup rounds to make pancakes. Cook until surface begins to bubble, about 4 minutes, then flip. Cook about 3 minutes more, until bottoms are slightly brown and pancakes are springy to the touch. Continue to use more butter as needed for griddle.
Make the raspberry sauce first. In a small sauce pan over medium to low heat, cook frozen (or fresh) raspberries, 1/2 cup water, and half a cup of sugar. Stir occasionally so it doesn’t scorch. Simmer for about 10 minutes.
At this point, if you want your sauce to be seedless, strain through a fine mesh sieve. (I didn’t, so no photos.)
Next, prepare a cornstarch mixture, which will thicken the sauce. Mix 1 T of cornstarch with 1/4 of water in a small bowl. (These measurements don’t need to be exact, but you do need to use cold water so you don’t have lumps.)
I always mix my cornstarch in a coffee mug. I don’t know why except that’s what my mom always did, and I think she got it from her mom. It’s the perfect size and you can pour it right into whatever you are making.
Pour cornstarch-water mixture into raspberry sauce and cook until thick and bubbly.
Hot Chocolate Pancakes
Start with whisking the dry ingredients together in a large bowl.
The ideal is to purchase a canister of hot chocolate mix. I only had packets on hand and used a bunch.
Next, mix the wet ingredients and then add them to the dry. Only mix just until combined. It’s okay if there are a few lumps left.
Hot Chocolate Pancakes with Raspberry Syrup